Kenwood FS470 Serie Mode D'emploi page 8

All manuals and user guides at all-guides.com
cooking guides
These cooking times are only guidelines.
●
Read 'food safety', page 2, and 'hints', page 4.
●
vegetables
Clean vegetables before cooking. Remove stems and peel if you like.
●
vegetable
Asparagus
Beans, green
Beans, runner
Broccoli
Brussels sprouts
Cabbage
Carrots
Cauliflower
Courgettes
Celery
Leeks
Mange tout
Mushrooms, button
Parsnips
Peas
Potatoes, new
eggs
Boiling* or poaching
* When boiling eggs, place them in the built in egg holders in the bottom
of the basket.
poultry and fish
Don't overcrowd the baskets.
●
food
Chicken,
boneless breasts
Clams
Prawns, medium
Fish, fillets
Fish, steak 2.5cm (1") thick
Fish, whole 340g (12oz)
Lobster tails
Mussels
Oysters
Scallops
quantity preparation
454g (1lb) Trim
454g (1lb) Trim
454g (1lb) Trim and thinly slice
454g (1lb) Cut into florets
454g (1lb) Trim and cut bases
1 small Shred
454g (1lb) Thinly slice
1 medium Cut into florets
454g (1lb) Thinly slice
1 head Thinly slice
3-4 Thinly slice
227g (8oz) Trim
454g (1lb) Wipe
454g (1lb) Dice or thinly slice
454g (1lb) Shell
454g (1lb) Wipe
preparation
Use a cup or
ramekin dish
for poaching
quantity minutes comments
4-5 30 Steam until thoroughly
cooked and tender
454g (1lb) 10 Steam until open
454g (1lb) 10 Steam until pink
227g (8oz) 10-20 Steam until it flakes
15-20 Steam until it flakes
15-20 Steam until it flakes
2-4 20 Steam until red
454g (1lb) 15 Steam until open
6 15 Steam until open
227g (8oz) 15 Steam until hot and
tender
6
minutes
15
15-20
15-20
20
25
25
20
20-25
15
15
15
15
10
15
15
30-40
minutes
10-15 for soft,
15-20 for hard